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Works (3)

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

Journal of Food Processing and Preservation
2021-02-25 | Journal article
Contributors: Mingfei Li; Qinghua Yue; Chong Liu; Xueling Zheng; Jing Hong; Limin Li; Ke Bian
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Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

International Journal of Food Science & Technology
2020-07 | Journal article
Contributors: Qinghua Yue; Mingfei Li; Chong Liu; Limin Li; Xueling Zheng; Ke Bian
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Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Journal of Food Processing and Preservation
2019-10-21 | Journal article
Contributors: Qinghua Yue; Chong Liu; Limin Li; Xueling Zheng; Ke Bian
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Crossref